My family has a current guilty food passion right now. It really is ooey, gooey good so throw caution aside and dig in.

I love to buy and read cookbooks. I never have enough. Some books quickly become favorites, but Carmine’s Family Style Cookbook is one I will never forget.

When I was in Washington DC last spring, I ate at Carmine’s Restaurant  and decided to buy their cookbook. It was then that I discovered that I was the victim of a pickpocket and my billfold had been stolen. Let’s just say it was a very memorable evening in lots of ways!

Reading that cookbook on the plane home, I discovered the recipe for Spiedini Alla Romano. Italian restaurants often feature Spiedini, but I have never had one made with Italian bread and cheese.

I had to make it. Then, I made it again and again. It’s that good. Yes, I adapted the recipe a little, but we love it.

It is a fantastic first course if you are seeking a special appetizer and it is perfect with a glass of wine. It is also a wonderful way to make a light soup or salad into a warm hearty dinner on a cold night.

So dig in and enjoy!

Spiedini Alla Romano

8 tablespoons plus 1 teaspoon unsalted butter
1 shallot, finely chopped
4 anchovy fillets, drained and coarsely chopped (or 2 teaspoons anchovy paste)
1/4 cup white wine
3/4 cup reduced sodium chicken broth
1 tablespoon capers, drained
5 large (or 8 to 10 small) fresh basil leaves, sliced
1 teaspoon chopped flat leaf (Italian) parsley
Salt and freshly ground black pepper
1 loaf day-old rustic Italian or farm-style bread, sliced 1/2 inch thick (about 10 slices)
2 garlic cloves, peeled and halved
1 pound fresh mozzarella, well chilled, sliced 1/2 inch thick

Preheat oven to 500⁰F. Line a baking sheet with aluminum foil. Spray sheet with nonstick spray.

Cut the 8 tablespoons of butter into 1-tablespoon portions and set aside.

In a small saucepan, melt the remaining 1 teaspoon of butter over medium heat. Add shallots and cook, stirring frequently, about 2 minutes or until tender. Add the anchovies and rub them into the shallots with the back of a fork. Cook, stirring, for 1 minute.

Add the wine and cook, stirring frequently, about 30 seconds. Add the chicken broth. Increase the heat to medium-high. Heat until the liquid boils. Cook it quickly, uncovered, for 1 minute.

Reduce the heat to medium. Whisk the remaining butter into the sauce, 1 tablespoon at a time, whisking after each addition until the butter is melted. Cook, whisking constantly, until it is incorporated and slightly thickened.

Stir in the capers, basil and parsley. Season to taste with salt and pepper. Remove from heat, cover and set sauce aside.

Trim away the crusts from the bread, if desired. Lightly toast each slice. Rub each warm slice with the cut side of a garlic clove.

Place a slice of cheese on top of a slice of bread. Continue to stack bread and cheese, alternately, ending with bread. Insert a skewer or two through the stack to secure it. (If desired, make 2 stacks of bread and cheese so they are easier to handle.)

Place the bread-cheese skewer on the baking sheet. Bake for 8 to 12 minutes, or until bread is toasted and cheese is melted. Watch closely and carefully turn the bread-cheese skewer frequently so it browns on all sides and the cheese melts evenly.

Transfer the spiedini to a serving platter and drizzle with warm sauce. Serve immediately and accompany with additional sauce.

Makes 4 to 6 servings.

Tip:
If overdone the cheese may seep out of the spiedini. Check the baking progress so you bake it until well browned, but not overdone.

The cheese works best if well chilled. Slice the cheese first, then place it into the freezer for 10 to 15 minutes so it is chilled.

*Recipe adapted from Spiedini Alla Romano, Carmine’s Family-Style Cookbook, by Michael Ronis with Mary Goodbody (St Martin’s Press, 2008)